2 ounces Colby-Monterey Jack cheese, cut into 2 dozen 1/2-inch cubes
1/2 cup panko (Japanese) bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
Oil for deep-fat frying
In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into two dozen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes.
In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place eggs in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, for 2 minutes. Drain on paper towels.